Pleurotus eryngii in Abalone Sauce

Pleurotus eryngii in Abalone Sauce

Introduction:

"The delicious flavor of abalone juice and the tough taste of apricot abalone are a little similar to abalone! Come and have a try

Production steps:

Step 1: clean Pleurotus eryngii and cut into hob pieces, remove the roots of Auricularia auricula, clean the sediment and tear into small pieces;

Step 2: add oil in the pot, put in the processed Pleurotus eryngii, agaric and seasoning;

Step 3: cover the pot and start the [dry pot] function;

Step 4: after cooking, stir the ingredients in the pot evenly.

Materials required:

Pleurotus eryngii: 400g

Abalone juice: 10g

Salt: 2G

Oil: 10 ml

Water hair fungus: 50g

Soy sauce: 3ml

Onion: 4 segments

Water: not more than 10 ml

Note: 1, Pleurotus eryngii is fresh, high moisture content, can not add water or less water; 2, abalone juice can be purchased in the supermarket.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: other